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Creamy Chicken Noodle Soup with Rotisserie Chicken
Creamy Chicken Noodle Soup with Rotisserie Chicken
5 Reviews
From: EatingWell.com, October 2019
This rich-tasting but better-for-you creamy chicken soup has a delicious chicken pot pie feel to it. We call for rotisserie chicken to streamline your prep time—look for a nice big one with lots of breast meat on it. Pair this comforting and easy soup recipe with a green salad, or, if you're really hungry, a grilled cheese sandwich.
- By: Karen Rankin
Ingredients 8 servings
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Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cups chopped yellow onion (from 1 large onion)
- 1 cup chopped carrots (from 2 medium carrots)
- 1 cup chopped celery (from 2 large stalks)
- 1¾ teaspoons kosher salt
- 3 tablespoons all-purpose flour
- 4 cups unsalted chicken stock
- 2 cups whole milk
- 4 ounces uncooked whole-wheat egg noodles
- 3 cups coarsely chopped rotisserie chicken breast (from 2 rotisserie chickens)
- 1 cup frozen green peas
Preparation
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Prep
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Ready In
- Melt butter with olive oil in a large Dutch oven over medium-high. Add onion, carrots, celery and salt, and cook, stirring often, until vegetables are slightly softened, 6 to 8 minutes. Add flour and stir to coat. Stir in broth and milk and let mixture come to a boil. Add uncooked noodles to boiling mixture. Cover and cook until noodles are al dente, about 8 minutes. Stir in chicken and peas and cook until pasta reaches desired doneness and chicken and peas are warmed through, about 1 to 2 more minutes. Serve immediately.
- Serving size: 1¼ cups
- Per serving: 258 calories; 9 g fat(4 g sat); 4 g fiber; 24 g carbohydrates; 23 g protein; 7 g sugars; 0 g added sugars; 101 mg calcium; 730 mg sodium; 422 mg potassium
- Carbohydrate Servings: 1½
Reviews 5
October 19, 2019
By: Katesmom99
Since the recipe called for a rotisserie chicken, I used the carcass to make the broth. This gave the soup great flavor. I also used frozen egg noodles which are more substantial (I used about 3/4 of a 1-pound package--and I simmered the soup for about 15 minutes after adding them). I used 1 tbsp of Penzey's Fox Point seasoning as suggested by another reviewer (I felt the soup still needed the salt called for in the recipe), and I added 1 teaspoon of sugar. I used 4 cups of chicken.
This soup (as adapted) was outstanding. It tasted like chicken pot pie without the crust. I know I made a lot of changes, but I think they were worth it. I'll be making this soup often.
October 17, 2019
By: Missouri Breaks
I've made lots of cream soups and various iterations of chicken noodle soup but never a creamy noodle soup! This recipe was easy to make with ingredients, save for the ww egg noodles, that I had on hand. I used 2% milk; I almost used evaporated skim as I typically do in cream soups. The best part: it was very filling (important to me!) and delicious. My family wasn't suspicious that the noodles were whole wheat like they are with elbow pasta! I was happy I tried this recipe at the start of soup season; I'll certainly be making it again this winter. Thank you Eating Well!
October 10, 2019
By: pegt
This was delicious!! The only change I made was to cook a slice of bacon in the beginning, it added a nice smoky flavor to it!
October 08, 2019
By: Nancy
LOVE this soup!! Only thing I added was my favorite spice, Fox Point Seasoning from Penzy Spices..
Everyone raved about it . Perfect for a cool autumn night.This is a keeper recipe for sure!
October 07, 2019
By: MeganOS
I love how easy it is to make this soup -- you can use rotisserie chicken or leftover cooked chicken.
